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Chocolate Mud Cake with Chocolate Ganache Icing
Chocolate Mud Cake with Chocolate Ganache Icing
Cakes

Chocolate Mud Cake with Chocolate Ganache Icing

4.3
20 mins
35 mins
Easy
14

Deliciously moist and rich, this is definitely THE best cake for chocolate lovers. One piece is never enough!

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  • Ingredients
  • Method

Ingredients

  • 1 Tbsp fresh lemon juice
  • 1 cup Meadow Fresh Original Milk (250ml)
  • 250g dark chocolate, roughly chopped
  • 1 cup hot strong coffee (can be strong instant) (250ml)
  • ½ cup vegetable oil (125ml)
  • 2 cups Edmonds Standard Grade Flour (300g)
  • 1 cup Chelsea Dark Cane Sugar or Chelsea Raw Sugar (200g)
  • ½ cup cocoa powder (40g)
  • 2 tsp Edmonds Baking Soda
  • 1 tsp Edmonds Baking Powder
  • 2 eggs

CHOCOLATE GANACHE ICING

  • 400g dark chocolate, broken into pieces
  • 1 cup Meadow Fresh Original Cream (250ml)

Additional tips

Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.

Chelsea Products in Recipe

White Sugar

White Sugar

The uniform size of the...
Raw Sugar

Raw Sugar

This natural granulated...
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=true, offset=20, total=154, results=[{comment_text=hey there, i have made this cake but even though it is moist it is very crumbly so instead i made cake pops with the cake because it was falling apart it is crazy how it has a cup of sweetner but doesn't even taste sweet at all!! but was still delicous!, approved=true, user_name=isla, hs_createdate=1702249882876, rating_new__1_5_=3, id=11175427225}, {comment_text=made it last night and its just devine., approved=true, hs_createdate=1702249882436, rating_new__1_5_=5, id=11175651624}, {comment_text=pretty cool !!!!!!!!!!, approved=true, user_name=Anon., hs_createdate=1702249882275, rating_new__1_5_=5, id=11175411206}, {comment_text=Can you please adjust your method so that the cooking time does not state to cook so long? I turned temperature down to 175C and cooked for 50 minutes but it was far too long., approved=true, user_name=Michaela, hs_createdate=1702249882269, rating_new__1_5_=2, id=11175627640}, {comment_text=This is my first time trying it, It was quite difficult to made especially when cutting the cake in half, and separating the two halfs maybe i rushed it ( it really must be cold to cut otherwiseit will get crumbled ) but it turned out so delicious and satisfying strong flavor sour and not too sweet that's what i liked most about it. thank you alot for the recipe it's amazing !!, approved=true, user_name=Keiko, hs_createdate=1702249881846, rating_new__1_5_=5, id=11175475841}, {comment_text=This is the best cake ever!, approved=true, user_name=Chocolate Lover, hs_createdate=1702249881703, rating_new__1_5_=5, id=11175594150}, {comment_text=very nice and light, approved=true, user_name=Terry, hs_createdate=1702249881320, rating_new__1_5_=5, id=11175680022}, {comment_text=Sorry this is awful. I made it twice as the oil in the first didn't taste nice and it erupted like Vesuvius. The next also erupted. When I tried to split it it fell apart. I managed to stick it together but it looks rough and doesn't taste very nice. This is my Christmas contribution and it is an embarrassment! I will now delete this recipe.CHELSEA: Hi there, sorry to hear this recipe didn't work out for you. What size cake tin were you using? A cake tin that is too small can sometimes lead to the cake erupting in the oven., approved=true, user_name=Salsa, hs_createdate=1702249881280, rating_new__1_5_=1, id=11175567704}, {comment_text=Amazing, approved=true, user_name=Lora, hs_createdate=1702249881115, rating_new__1_5_=5, id=11175557901}, {comment_text=Great recipe! easy to make, super moist and really delicious! would 100% make again!, approved=true, user_name=Julia lamb, hs_createdate=1702249881089, rating_new__1_5_=5, id=11175519309}]}
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Method

Preheat oven to 170°C bake / 150°C fan bake. Grease 2 x 20-21cm round cake tins and line with baking paper.
Mix lemon juice with Meadow Fresh Original Milk and set aside.
Place chocolate, hot coffee and oil in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and mixture is smooth. Cool.

In a large bowl, mix together Edmonds Standard Grade Flour, Chelsea Dark Cane Sugar or Chelsea Raw Sugar, cocoa powder, Edmonds Baking Soda, and Edmonds Baking Powder.

Mix the eggs and soured milk into the cooled chocolate mixture. Combine thoroughly, then whisk into the dry ingredients.
Divide mixture evenly between prepared tins and bake for 35-40 minutes. When tested, fudgy crumbs should adhere to a skewer (this is the desirable sticky mud cake consistency). Cool for 15 minutes in the tins, then turn out onto a wire rack to cool completely.
When cold, sandwich the cakes together with half of the chocolate ganache icing. Use the remaining ganache to ice the top of the cake.
Chill the frosted cake and serve with softly whipped cream or thick yoghurt.
CHOCOLATE GANACHE ICING : Place chocolate and Meadow Fresh Original Cream in a saucepan and stir over medium heat until chocolate is melted and mixture is smooth. Allow to cool a little then refrigerate for 30-40 minutes, until the mixture is a thick spreadable consistency.
Additional tips

Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.

Reviews
154

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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